Aug 25, 2013

Beef and Potato Pie

Pie. I know, there is an overwhelming amount of pie in my life. I won't apologize for it. Instead I will bring to your attention how easy it is to make pie crust and fill it with delicious things. Easy peasy guys. And you can fill it with anything! I love doing skillet pies like this in my cast iron skillet. So easy, and cleaning up is easy too!

1-2 lbs meat ( I used a chopped up chuck roast)
1 c beef broth
1 Tbsp corn starch
1-2 medium russet potatoes, sliced
1 onion, chopped
3 garlic cloves, finely diced
1/2 tsp thyme
8 oz baby bella mushrooms, sliced
salt and pepper

Season your meat. Add meat to a hot pan and brown. As meat browns add your garlic. Make a slurry of beef broth and cornstarch. Add to the browned beef mixture. Once meat is cooked, remove from pan. Reserve the gravy. Add onion, thyme, mushrooms, and a pinch of salt and pepper. Saute until onions are softened and slightly carmelized. While your onions are cooking take your potato slices and layer in the bottom of a cast iron skillet. Make sure there are no holes, this is essentially the bottom crust of your pie. Once onions are done begin assembling your pie. A layer of meat, onions, gravy, and another tight layer of potatoes, and so on. Three layers should fill your skillet. Cover with your prepared pie crust. Brush your crust with a beaten egg and sprinkle with salt and pepper. Bake at 375 degrees for about an hour until the pie crust is browned, your meat has finished cooking, and the potatoes are done. Slice up and enjoy.

Beef and Potato Pie photo BeefandPotatoPie-8.jpg
Beef and garlic
Beef and Potato Pie photo BeefandPotatoPie-7.jpg
Mushrooms and onion
Beef and Potato Pie photo BeefandPotatoPie-6.jpg
Bottom layer of potatoes.
Beef and Potato Pie photo BeefandPotatoPie-5.jpg
Beef and Potato Pie photo BeefandPotatoPie-4.jpg
Beef and Potato Pie photo BeefandPotatoPie-3.jpg
Beef and Potato Pie photo BeefandPotatoPie-2.jpg
Beef and potato pie photo Beefandpotatopie.jpg

Aug 18, 2013

Creamy Lemon Pie

My mother happens to be the BEST pie-maker I know. I have never met anyone else that equals her skill, barring perhaps my grandmother, and my aunt. I don't know what she does, or how she does it, but each pie is somehow this little doorway to a magical taste explosion. I have her recipes, I know the HOW, but somehow I cannot replicate her supremacy in the art of pie making. So, rather than make her recipes second rate I try to find new recipes that I can make my own, and excel at. I originally found this recipe in one of those little magazines you get for two bucks at the checkstand at the grocery store. A few tweaks, and tests later, this is my final version of this recipe. It's super tart and creamy, my neighbor said I should make the crusts all on their own, because it's like crack. :D I hope you like this exceedingly creamy, mouthwateringly delectable pie.

12 Graham Crackers, finely crushed
3 Tbsp brown sugar
1/2 tsp cinnamon
5 Tbsp butter, melted

2 (14 oz) cans Sweetened Condensed Milk
3 egg yolks
3/4 c fresh lemon juice
1-2 tsp lemon zest

Preheat oven to 325 degrees.
Mix together crushed grahams, brown sugar, cinnamon, and melted butter. Firly press into the bottom of a 9 inch pie plate. Press firmly up the sides of the pie plate as well. Bake for about ten minutes until it's beginning to brown. Remove from oven and cool.

Do not get your filling ready until your pie crust is cooled. You can't put the custard into a hot crust or it will cook the eggs and you'll get scrambled eggs on the bottom of your pie.

Whisk egg yolks until lightened in color. Whisk in Sweetened Condensed Milk. Once these are combined well, add in your lemon juice a little bit at a time. Whisk thoroughly. Add your lemon zest. Gently pour into your cooled pie crust. Tap gently on the countertop to remove any bubbles, then skim off anything that surfaces. Bake at 375 degrees for about 15 minutes, until the edges are set, but the center jiggles slightly. Let cool completely, and then put in the fridge to chill for at least 8 hours. Serve cold. You can serve with a dollop of whipped cream, and/or some fresh fruit.

Lemon Creme Pie photo LemonCremePie-2.jpg
Crust, baked and cooled.

Lemon Creme Pie photo LemonCremePie-1.jpg
Everything whisked together.

Lemon Creme Pie photo LemonCremePie.jpg
Finished product. Don't you just want to eat it!?!

Aug 11, 2013

Fresh Peach Cookies

Summer time and the living is easy. Have I mentioned how much I love cookies? These are delicious cake cookies bursting with peach flavor. They're easy, and impressive. Take them to your latest barbeque, or family party.

1/2 c butter
1/2 c granulated sugar
1/2 c brown sugar
1 egg
1 tsp vanilla
2 c all-purpose flour
1/2 tsp baking soda
1/4 tsp freshly grated nutmeg
1/4 tsp cinnamon
1/8 tsp ginger
1/8 tsp coriander
1/8 tsp salt
3-4 medium peaches peeled, pitted, and chopped

In a medium sized bowl sift all dry ingredients together. Set aside. In a large bowl cream together butter and sugars until well combined. Add egg and vanilla and beat until light and fluffy. Gently add dry ingredients slowly to wet ingredients and mix well. Fold in peaches. Drop by rounded teaspoonfuls onto greased cookie sheet. I used parchment paper instead of greasing the cookie sheets. Bake at 375 degrees for 20 minutes until cookies are browned on top. Cool on wire rack. Store in air tight container, layered with wax paper or parchment paper to prevent sticking.

Peach Cookies photo PeachCookies-7.jpg
Cream together butter and sugars.
Peach Cookies photo PeachCookies-6.jpg
Add egg and vanilla.
Peach Cookies photo PeachCookies-5.jpg
Add dry ingredients.
Peach Cookies photo PeachCookies-4.jpg
Add in your delicious peaches.
Peach Cookies photo PeachCookies-2.jpg
Scoop onto your cookie sheet.
Peach Cookies photo PeachCookies-1.jpg
Peach Cookies photo PeachCookies.jpg